1. Whisk pancake mix and maple sugar in a bowl to combine well.

  2. Beat milk and egg together; stir this into pancake mix just until combined. Let stand 10 minutes.

  3. Meanwhile, heat a griddle or skillet over a medium flame for several minutes.

  4. Add just enough oil to film the surface. Continue to heat until a drop of pancake batter sizzles as soon as you add it to the oil. (If you are using a non-stick pan, don’t preheat it before adding the oil.)

  5. Ladle the batter—about 3 tablespoons per pancake—onto the hot surface, giving it room to spread.

  6. Sprinkle a few toasted almonds over each pancake.

  7. Cook until bubbles show all over the surface, then flip pancakes and cook the other side.

  8. Adjust heat as needed and add a bit more oil with each batch of pancakes. Serve hot with butter and syrup.

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